Beef & Veggies with Rice

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Ingredients

• 1 pound stew beef
• 1/2 cup water
• 1 small head cauliflower, cut into florets
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, cut into strips
• 4 large carrots, chopped
• 2 cups long-grain rice
• 2 teaspoons salt
• 1 teaspoon allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Directions

• 1
  Sauté beef in a large nonstick skillet over high heat until brown. Add water. Simmer, covered, over medium heat until tender, 20 to 30 minutes. Drain, reserving liquid. Strain 1 cup of the liquid into a small bowl.
• 2
  Sauté cauliflower in 2 tablespoons of the olive oil in a medium skillet. Remove to a bowl. Repeat procedure with the onion, bell pepper and carrots.
• 3
  Soak the rice in enough boiling water to cover in a medium heatproof bowl for 15 minutes; drain well.
• 4
  Layer the beef, cauliflower, onion, bell pepper, carrots and rice in a 4-quart saucepan. Sprinkle with salt, allspice, black pepper and nutmeg.
• 5
  Pour reserved liquid over the layers. Simmer, covered, for 10 minutes. Let stand for 5 minutes. Invert onto a serving plate. Serve immediately.